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Nancy’s Udon Noodle and Veggie Soup

Nancy’s Udon Noodle and Veggie Soup by (c) Nancy Johnson Horn

2 packages Nasoya Japanese Udon Noodles (you will have to cook these quickly by boiling).
4 liquid packages (or cans) of Chicken Stock (can sub with Veggie Stock). I used mostly organic chicken stock from Nature’s Promise
1  1/2 packages of  baby carrots (get organic if possible). I didn’t chop them, but you could.
1/2 a package of celery, chopped
Scallions, chopped (I actually forgot to add these!)
1/4 Nasoya Tofu for extra protein, diced (you could also substitute chicken). I didn’t put a lot in, but as you reheat the soup, add more
5 or 6 baby bok choys. Put in the amount you think that will be consumed in one sitting.
Optional: Baby Corn

1. Boil water in a medium stockpot and cook noodles for 3 minutes.

2. Drain noodles. In a large stockpot, heat up stock at a low boil. Throw in carrots and celery

3. Add mushrooms, scallions….

4. Add diced tofu.

5. Add baby bok choy. Stir soup for a few more minutes and serve.

You may want to add salt and seasonings. I only added salt to my husband’s bowl and my bowl.

Tip: Cut the udon noodles up and give less broth to young kids (they may have trouble eating the big noodles and the soup). I also gave my kids a a fork and spoon and let them use whichever one they wanted.

(if you reprint the recipe on your own blog, please credit TheMamaMaven.com). I created this recipe and should get the credit.

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Comments

  1. Melinda says

    05/17/2021 at 11:48 AM

    This recipe sounds simple and delicious. I would make it in my instant pot.

    Reply

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